|Hot from the oven!|
I love fruit cobblers of all kinds, so I was intrigued by this fruit-on-top version from King Arthur Flour. It comes together so quickly and easily but tastes like a dessert from a high-end bakery. This cobbler, with its caramel brandy sauce is sure to delight your palate. Its humble name and appearance belie its wonderful flavor. This cobbler is amazing warm and you can serve it with ice cream, or whipped cream, but we just poured a little cream over it.
|Perfect with a little cream!|
Basic Fruit Cobbler (fruit atop a cake crust)
9 2-inch squares or 8 – 10 wedges
Preheat oven to 375 degrees.
Spray a 9 x 9-inch baking pan with non-stick baking spray.
In a medium bowl, whisk:
2 large Eggs
1 cup Sugar
2 Tablespoons Butter, melted
2 Tablespoons Milk
Then gently stir in:
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Pour batter into prepared baking pan, and set aside.
In a medium saucepan over medium heat, simmer for 3 – 4 minutes:
1/2 cup Sugar
1/2 cup Brandy (or Sherry, or Bourbon)
Then, stir in 3 – 4 cups Blackberries (or other fruit) and stir to coat.
Pour caramel sauce and fruit over cake batter in baking pan.
Bake for 30 minutes.
Recipe from The King Arthur Flour Baker’s Companion, 10th Edition.
|This poster in Bratislava, Slovakia, made me laugh!|